French term (also aperitif) for alcoholic beverages, which are drunk before a meal as an appetizer. Such mostly with spices flavored Beverages were already in the antiquity popular. After the Latin "aperire" (open = "open stomach") they called the Romans "aperitivum". Especially popular was the honey wine Mulsum, Especially in France and Italy, the aperitif is a fixed part of a good meal. He will serve as a "welcome drink" to incoming guests to shorten the waiting time until dinner. As an aperitivo in Italy, not only the drink itself, but also the traditional habit of having a drink in bars and pubs with friends in the evenings, for which small appetizers are eaten.
Suitable aperitifs are alcoholic drinks such as beer. punch. cocktails. spirits. drinking vinegar (Aperitif vinegar), sparkling wines, acidic white wines and flavored Wines, but also non-alcoholic and spicy tomato juice or freshly pressed grapefruit juice. Especially in Italy, sweet aperitifs are enjoyed. An aperitif must definitely fit the menu or the wines served afterwards. For example, important restrictions are not a sweet aperitif in front of a dry wine or an ice-cold aperitif in front of a hot soup. Among the most popular and well-known aperitifs count Campari (Campari soda, Campari orange), Cartagène. Kir (Kir Royal), Manhattan. Martini Cocktail and sherry, For dessert, in turn, suitable drinks are served. See also below Dessert wine. digestif (after dinner drink) and Wine to food,
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,